This recipe makes soft gnocchi with a bright walnut pesto. The purple color looks nice on the plate. Use small purple potatoes for best texture. Learn more about working with purple potatoes in this purple potatoes guide.
Why make this recipe
This dish is tasty and fun. The potatoes give color and a mild flavor. The walnut pesto is rich and nutty. You can make most of it at home with few ingredients. It is a good way to change a simple pasta night.
How to make Purple Potato Gnocchi with Walnut Pesto
Make the gnocchi first and then the pesto. Work with warm, not hot, potatoes so you add the right amount of flour. If the dough feels sticky, add a little more flour. For tips on making a smooth pesto, see this walnut pesto recipe guide. Follow the directions below step by step.
Ingredients :
- Purple potatoes
- All-purpose flour
- Salt
- Walnuts
- Olive oil
- Garlic
- Parmesan cheese
- Lemon juice
- Fresh basil
Directions :
- Boil or steam the purple potatoes until tender, then mash them in a bowl.
- Mix in flour and a pinch of salt until a soft dough forms.
- Roll the dough into ropes, cut into pieces, and shape into gnocchi.
- Boil the gnocchi in salted water until they float.
- For the walnut pesto, blend walnuts, olive oil, garlic, Parmesan cheese, lemon juice, and fresh basil until smooth.
- Toss the cooked gnocchi with the walnut pesto and serve.
How to serve Purple Potato Gnocchi with Walnut Pesto
Serve warm on a shallow plate. Add extra Parmesan on top. A drizzle of olive oil and a few whole basil leaves make it look fresh. Serve with a simple salad and crusty bread.
How to store Purple Potato Gnocchi with Walnut Pesto
Refrigerate in an airtight container for up to 3 days. Store pesto in a small jar with a thin film of oil on top to keep it from darkening. You can freeze cooked gnocchi on a tray, then move to a bag for up to 2 months. Thaw and reheat gently.
Tips to make Purple Potato Gnocchi with Walnut Pesto
- Do not overwork the dough. Light kneading keeps gnocchi soft.
- Use a fork or gnocchi board to shape them for better sauce hold.
- Cook gnocchi in batches so they do not stick.
- Taste the pesto and add salt or lemon as needed for balance.
Variation
- Swap walnuts for toasted almonds or pecans for a different nut flavor.
- Add a little ricotta to the dough for extra softness.
- Use arugula with the basil for a peppery pesto.
FAQs
Q: Can I make gnocchi with other potatoes?
A: Yes. Yukon gold or russet work, but texture and color will change.
Q: Can I make the pesto without cheese?
A: Yes. Leave out Parmesan or use a vegan cheese for a dairy-free version.
Q: How do I know when gnocchi are done?
A: They float to the top of the water and feel tender when you bite one.
Q: Can I make the dough ahead of time?
A: You can shape gnocchi and freeze them uncooked on a tray before storing in a bag.
Conclusion
For another take on purple potato gnocchi, see this Purple Potato Gnocchi Recipe – The Feedfeed. For more ideas with walnut pesto and menus, check this Winter Walnut Pesto Pasta and a Valentine’s Dinner at Home Menu.